kathal biryani

Kathal Biryani is a wholesome delicious meal for vegetarians especially. Basically Kathal Biryani is made with Raw Jackfuit (kathal) cooked with Basmati Rice and lots of aromatic spices over low flame (dam). Kathal Biryani is not only a vegetarian delight but it tastes nothing less than Chicken Biryani. So give it a try this season. Treat yourself with Kathal Biryani at home only.

There are many different methods to prepare Kathal Biryani. I personally like the aroma of mustard oil for frying Kathal (jackfruit). Additionally I use Desi ghee (mostly homemade) for final touch. You can use cooking oils according to your own preferences. Moreover I prefer making a small pouch of aromatic whole spices for special flavour in rice and Kathal Biryani.

Remember to make ready all the ingredients for Kathal biryani ready before starting cooking and read the recipe carefully to avoid inconvenience.

Here is how to make Kathal Biryani vegetarian delight.

Ingredients to make Kathal Biryani

400 gms of peeled raw Jackfruit (Kathal) cut into chunks

4 tbsp Mustard oil

3 tbsp Ghee

1 tsp Shahi zeera

2 medium Onions (Thinly sliced)

4 tbsp Ginger Garlic paste

3-4 Green chillies (chopped/slit)

1 cup Yoghurt/ curd

1 tsp Red chilli powder (Degi Mirch)

½ tsp Garam masala powder

2 tbsp Fresh mint (Chopped)

2 tbsp Fresh coriander (Chopped)

Salt (To taste)

2 cups Long Grain Basmati Rice

4 cups Water

2 Tej patta (Bay Leaf)

4-5 Green cardamom

2 inch piece Cinnamon

1 Anise Flower

5-6 Cloves

1 Black Cardamom

1 Pinch orange food colour(optional)

2 drops Kewra essence

How to make Kathal Biryani (Raw Jackfruit Biryani)

1. Firstly wash and soak rice with enough water for around 1 hour.

2. Meanwhile marinate Kathal pieces with yoghurt, 2 tbsp ginger garlic paste, salt. cover it and leave this also for an hour.

3. Till the time rice is soaking and kathal is marinated make other preparations.

4. Finely chop onions and fry them in mustard oil till golden brown.

5. Take out fried onion on a plate with kitchen towel.

6. Use the remaining oil for frying marinated Kathal.

7.  Heat the oil and add 1/2 tsp shahi jeera, all green cardamoms,1 Bay leaf,Anise flower, 2-3 Cloves and a small piece of Cinnamon in the oil. saute for 1 minute.

8. Add marinated Kathal and fry for 8-10 minutes over low medium flame.

9. Next add salt according to taste. Remember salt has been previously also added while marination.

10. Now in a separate pot boil 4-5 cups of water with 4 tsp salt and 1 tsp oil. Here add remaining whole spices cloves, cardamom, bay leaf and cinnamon.

11. When water is boiled properly add soaked rice and cook the rice until 80% done over medium flame.

12. Once the rice is cooked remove excess water using a seive.

13. In a heavy bottom pan add 2 tbsp ghee and heat it over low flame.

14. Add fried kathal Sprinkle some golden fried onions, mint leaves and coriander leaves.

15.Then  Cover with cooked rice.

16. Top with the remaining golden fried onions, mint leaves, orange food colour and coriander leaves. Add 1 tbsp desi ghee.

17. Now Cover the pan tightly. there shouldn’t be any steam leakage.

18. Cook over low flame for 15 minutes.

19. Remove the pan from heat and let it rest for another 10 minutes.

20. Finally Open the lid and fluff Kathal Biryani gently.

21. Last but not least Serve hot with raita (Burhani Raita)

Recipe Notes:

1. I preferably Make a small pouch of whole spices with muslin cloth and dip it in water while cooking rice. Moreover You can again use this pouch/ potli while cooking Biryani.

2. Although thick based pan is used for cooking biryani I personally use a Tawa under the pan for slow transfer of heat.

3. However Kathal Biryani is a wholesome meal, serve it with Raita, Kachumar Salad and Mirchi ka salaan.